Why You Should Eliminate Wheat from Your Diet

Why You Should Eliminate Wheat from Your Diet
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Why You Should Eliminate Wheat from Your Diet

Looking for a few more facts you may not know about wheat or the gluten-free lifestyle? Click through our slideshow.

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1. Today's hybridized wheat contains sodium azide, a well-known toxin. It also goes through gamma irradiation processes during manufacturing.

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2. Wheat is a member of the grass family. It produces a one-seeded, dry fruit commonly referred to as a kernel.

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3. A bushel of wheat makes about 42 pounds of pasta or 210 servings of spaghetti.

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4. There are six classes for the thousands of varieties of wheat: Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White and Soft White.

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5. Two slices of whole wheat bread will raise blood sugar levels more than a candy bar.

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6. These famous celebs are on our list for living a gluten-free lifestyle due to celiac disease or gluten allergies:

Jennifer Esposito, Emmy Rossum, Chelsea Clinton, Zooey Deschanel and Ryan Phillipe.

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7. Gluten-free sales exceeded more than $2.6 billion by the end of 2010 and are expected to climb to more than $5 billion by 2015.

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Looking to go gluten-free? Check out these delicious recipes.

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Mixed Green Salad with Grapefruit & Cranberries

Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you’d like a large portion per person.

Want the recipe? Click here: Mixed Green Salad with Grapefruit & Cranberries

Hot and Sour Carrots

The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold, spicy flavor.

Want the recipe? Click here: Hot and Sour Carrots

Moroccan-Style Stuffed Peppers

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Want the recipe? Click here: Moroccan-Style Stuffed Peppers


At first, we thought there may be a possibility that those who are eating gluten-free were simply riding the recent trend wave. Turns out, there's a bit more to the story.

Wheat and grain-based products are loved by many people around the world. We can't get enough of crackers, bread, cereals and (let's not forget one of our favorites) pasta. The thought of a warm bowl of pasta slathered in homemade tomato sauce with a sprinkling of parmesan cheese tickles our fancy, but the results are in, and let's just say they are not pretty.

Gluten, a protein composite of gliadin and glutenin found in wheat and grains, may be addictive. Perhaps this explains the uncontrollable cravings for carbs many of us experience. This news was hard for us to digest, but not nearly as hard as gluten is on our intestines.

Since the 1950s, when scientists began cross-breeding wheat to make it grow faster, we've seen a few issues arise. Wheat is not as healthy as it used to be. U.S. plant scientist, Norman Borlaug, who won the the Nobel Prize for his work in wheat hybridization may have introduced some compounds that aren't exactly friendly to our bodies. In fact, there are proteins found in today's wheat that scientists can't trace back to the original plant.

What could this mean for you? Unfortunately, digestion issues along with a slew of potential diseases, such as celiac disease, rheumatoid arthritis, and IBS. These problems can pertain to anyone, not just to those with severe gluten reactions or celiac disease.

A reported 1.8 million Americans suffer from celiac disease, with an additional 1.6 million undiagnosed and 18 million who have extreme gluten sensitivity, also known as "non-celiac gluten sensitivity." Gluten: we hate to love it and we love to hate it. It helps give so many of the foods we love that sensational chewy texture, but is it really worth it?

For more wheat and gluten-free facts, check out our slideshow above.

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